Chef's Quick Tip: Cast Iron Chicken Pot Pie

Chef Genee Habansky from Herbaceous Catering in Bridgeport shows Tina Redwine how to make Cast Iron Chicken Pot Pie.
Cast Iron Chicken Pot Pie
1 ½ pound chicken breasts, cubed
4 tablespoons olive oil, divided
1 onion small diced
2 carrots peeled and diced
3 stalks celery small diced
½ cup frozen peas
2 garlic cloves, minced
2 tablespoon flour
2 cups chicken stock
½ cup heavy cream
1 portion of puff pastry dough*
1 egg beaten
  1. Preheat oven to 400
  2. Heat 2 tablespoons olive oil in cast iron, sprinkle chicken with salt and sear chicken about 2 minutes on each side, set aside
  3. Add 2 more tablespoons of olive oil, add onions, carrots & celery with a pinch of salt. Sauté until softened about 10 minutes
  4. Add garlic and sauté two minutes more until fragrant
  5. Sprinkle flour over vegetables, stir and once flour has dissolved add chicken stock. Bring to a boil, stirring until thickened.  Add peas, chicken and heavy cream
  6. Roll out pastry dough, and place on top of the filling. Tuck in the excess edges into the pan.  Brush the crust evenly with egg wash, using a knife, gently cut 2 vents at the top of the crust.  Place in preheated oven and back until golden brown.  About 20 minutes
 Puff Pastry
  1. 2 ½ sticks butter
  2. 2 cup flour
  3. ½ cup water
  4. tsp salt
  1. Cut cold butter into small dice, keeping the 2 sticks separated from the 1/2 stick
  2. Place flour & salt into the bowl of the food processor, pulse once or twice until incorporated. Add the ½ stick of butter, pulse until combined.  Continually add butter one piece at a time while pulsing, add water & pulse until a dough ball has formed. 
  3. Scrape dough from food processor on to a floured surface, roll dough into a large rectangle, then fold in half. Roll dough again into a large triangle, then fold again.  Repeat 2 more times, wrap in plastic wrap, refrigerate for at least 1 hour.
77 Seaview Terrace
Bridgeport, CT 06605